2000s Recipes + Menus
Caviar Pancakes
Serves2
- Active time:30 min
- Start to finish:30 min (includes making pankcakes)
ADAPTED FROM PATTY EARLY, WILMETTE, IL
May 2004
My mom ate a lot of things—frogs’ legs, escargots, sweetbreads—that horrified me as a child, but I took to caviar right away. She didn’t use the good stuff, but even made with supermarket roe, this dish makes an elegant impression. —Zanne Stewart
- 2 tablespoons unsalted butter
- 6 buttermilk pancakes (view recipe)
- About 1/3 cup sour cream
- About 2 tablespoons caviar (2 oz)
- 1 hard-boiled large egg yolk, forced through a sieve
- 1/2 scallion, minced
-
Cook butter in a very small saucepan over moderate heat, swirling pan occasionally, until golden brown (be careful not to let it burn). Keep butter warm.
-
Spread each pancake with about 1 tablespoon sour cream (to taste) and top with about 1 teaspoon caviar. Sprinkle with some of yolk and scallion. Stack 3 pancakes on each of 2 plates and drizzle with brown butter.
- Keywords
- mother lode,
- pancakes,
- caviar,
- eggs,
- seafood
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